Yam Taeng Spicy Cucumber Thai Salad Recipes

SWEET AND TANGY THAI CUCUMBER SALAD

Steps:

• Whisk sugar, hot water, white vinegar, and salt in a bowl until sugar has dissolved. Stir cucumber and onion into the sauce. Refrigerate at least 1 hour to soften the texture of the vegetables and reduce pungency of the onion.

SPICY THAI CUCUMBER SALAD

Steps:

• Peel the cucumber and slice paper thin.
• Slice the onion paper thin.
• Make the dressing with the rest of the ingredients.
• Toss the veggies with the dressing.
• Set in the fridge to marinate.
• I find that this salad improves with age as the cucumbers and onion soak up the flavors from the dressing, however if you slice your veggies thin enough, it's good enough to eat right away.

SPICY THAI CUCUMBER SALAD

Steps:

• Place sliced cucumber on a platter.
• Meanwhile combine vinegar, sugar, water and salt in a small saucepan and heat until sugar and salt are dissolved.
• Remove from heat and allow to cool.
• Place shallots and chili pepper in vinegar mixture and stir.
• Pour mixture over cucumbers just before serving and sprinkle with peanuts and fresh cilantro.
• Don't be concerned about the strong smell when heating the vinegar.

TAM TAENG ( CUCUMBER SALAD)

Steps:

• Cut cucumber halves into 2-inch long sections, then cut each section into 1/4-inch thick strips or thick matchsticks.
• Place cucumbers in a bowl.
• Add the lime juice, sugar, and Nam Pla and toss gently until well combined.
• Add onion, chilies and tomatoes and toss gently until well combined.
• Garnish with whole chilies and coriander sprigs.